Veal Stew with Spring Greens
Recipe from Food & Wine

This lemony stew has a delicious mix of spinach, sorrel, watercress, romaine, and herbs.


Veal Stew with Spring Greens
Tina Rupp

not yet rated

read comments

add your rating
add a comment
Servings: 6
Prep Time: 1 hr 45 mins
Total Time: 2 hrs 15 mins
Related Categories: Greens, Italian Veal Dishes, More Veal Favorites, Stew, Veal, Watercress
 
savings in
change zip
 
Ingredients
  • 3  tablespoons
    unsalted butter
    see savings
    On Sale
  • 1  tablespoon
    canola oil
    see savings
    On Sale
  • 3  pounds
    boneless veal shoulder, cut into 1 1/2-inch pieces
    see savings
    On Sale
  •  
    Salt and freshly ground pepper
    see savings
    On Sale
  • 1  cup
    dry white wine
    see savings
    On Sale
  • 5  cups
    spinach leaves, chopped
    see savings
    On Sale
  • 5  cups
    sorrel leaves, chopped
    see savings
    On Sale
  • 1  head
    of romaine, chopped
    see savings
    On Sale
  • 1  bunch
    of watercress, chopped
    see savings
    On Sale
  • 1 
    leek, finely chopped
    see savings
    On Sale
  • 1/4  cup
    finely chopped flat-leaf parsley
    see savings
    On Sale
  • 1/4  cup
    finely chopped tarragon
    see savings
    On Sale
  • 1/4  cup
    finely chopped chives
    see savings
    On Sale
  • 1  cup
    creme fraiche
    see savings
    On Sale
  •  
    Steamed rice, for serving
    see savings
    On Sale
add ingredients to list

Directions
1.
Preheat the oven to 325 degrees. In a large enameled cast-iron casserole, melt the butter in the oil. Season the veal with salt and pepper. Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes. Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.
2.
Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives, and creme fraiche to the casserole. Stir well; season with salt and pepper. Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is tender. Transfer the stew to bowls and serve with rice.
Add Your Review
Related Recipe
Mussel-and-White-Bean Stew
Mussel-and-White-Bean Stew

 Articles
New Zeal for Italian Veal: 10 Delicious Recipes
...Veal is one of those ingredients that just feels special. It takes care and effort to produce..., and the resulting meat is amazingly tender and full of flavor. If you're concerned about the ethics of eating veal..., talk to your butcher--there are an increasing number of producers concerned with raising veal humanely... read more...
Worldly Lamb Stews
...Spring lamb is the meat of the season. And one of the best expressions of boldy flavored meat... is the tender lamb stew, with a world of variations. So we put together an international blend of recipes that...'s sure to delight the taste buds of any stew lover, from a classic Irish stew to a French ragout to a... read more...
Garbanzo Bean Stew: Dinner for $10
...Stew season may be coming to an end, but a few chilly nights are inevitable before spring arrives... for the season. This Garbanzo Bean Stew makes for the perfect end-of-winter hurrah: thick, hearty and deliciously... of all? This Garbanzo Bean Stew yields 6 servings at just $1.65 per serving. Make this Garbanzo Bean Stew... read more...
More Great Recipe Ideas from Food & Wine